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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Preheat the bbq grill or broiler.
Combine the olive oil and lemon juice and zest in a small saucepan and
place over medium heat. Bring to a near boil, remove from heat, and pour
into a bowl. Immediately add the marjoram bunch and limoncello, cover, and
steep like tea for 1 hour. (this oil can be stored in a covered jar away
from light for up to one week.)
Kill lobsters by piercing the shells with a sharp point at the center of
the back end of the eyes. Place the whole lobsters on the hottest part of
the grill for 3 minutes per side and remove from the heat.
Cut the lobsters in half lengthwise and , careful not to lose a drop ot the
tomalley or roe, gently anoint them on the flesh side with the scented
oil, using the marjoram bunch like a brush. Gently place them shell side
down on the grill and cook until nearly done, 6-7 minutes. Turn the flesh
side down and cook fro 1 minute and remove to a platter.
Dress the arugula with 4 T of the scented oil and some coarse salt and pile
in center of the platter with the lobster. Serve warm or at room
temerature with any remaining oil and the lemon wedges on side.
Contributor: Mario Batali Holiday Food p 41
| Ingredients:
8 Ounce(s) extra virgin olive oil
3 lemons; zest and juice
1 Bunch(s) marjoram; tied at end of stems
3 Tablespoon(s) limoncello or other lemon liqueur
4 2 pound main lobster or spiny; live, halved
2 Cup(s) arugula; washed and spun dry
1 Pinch(s) coarse sea salt
2 lemons; quartered |
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